1. Pour half the jar of tomato sauce into the bottom of your slow cooker.
2. In a large bowl, combine the ricotta cheese, cottage cheese, Parmesan cheese, pesto, salt and pepper.
Spoon the mixture into the cooked pasta shells, and place the filled shells on top of the sauce in the slow cooker.
3. Pour the remaining half jar of tomato sauce over the shells and sprinkle the mozzarella cheese on top. Cover and cook on low for 3 hours.
Pro tip: Add some secret greens to this recipe by chopping up 2 cups of fresh or frozen baby spinach and mixing it in with the cheese filling. The kids won’t even realize that they’re eating their daily dose of veggies!
